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| Food Handling General Discussion General and open discussion for food handling and safety. |
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08-23-2010, 02:55 PM
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#1 |
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Full Fledged Farker
  
Join Date: 11-01-09
Location: West Des Moines, IA
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Shipping Cooked Product
Lately, I've had a couple of friends ask me ship cooked product to them cross country. Based on some preliminary research, it looks like the best way to do this is to deep freeze the cooked meat and ship with dry ice either overnight or with second day service in colder climates. Sounds like more trouble and expense than it's worth. Any experience or suggestions?
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Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law |
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08-23-2010, 04:04 PM
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#2 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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One of the girls here, just sent her son(in the Navy stationed in state of Washington) a 12 # box of frozen boudin and sausage from here in Louisiana. She put 8 # of dry ice in the box. Total shipping charges for next day air via Fedx was 182.50. Boudin @ 15.00 # is real pricey
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08-25-2010, 12:10 PM
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#3 |
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is One Chatty Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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Pretty much the only way to safely ship. Very expensive.
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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